Grilled eggplants, zucchini, red peppers, marinated artichoke hearts and cherry tomatoes in a herby marinade make this a perfect summer dish for a veg-centric alfresco meal.
Low-Carb recipes have a low carbohydrate count. No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
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Grilled Mediterranean Vegetable Salad
HEAT your grill | BBQ. OR Cast iron skillet.
WASH vegetables cut into even thickness slices or wedges ½” | 1.25cm
MIX olive oil + salt & pepper in a bowl big enough to fit all the sliced vegetables; mix gently to coat.
SPREAD vegetables out in a single layer on the grill | BBQ. GRILL 3-6 mins each side – until tender with some grill marks
MIX all marinade ingredients in a bow big enough to fit the grilled vegetables.
ADD your cooked vegetables to the bowl as they come off the grilled to marinate, mixing gently. Rest 5mins.
ADD drained and marinated artichokes – if whole cut in 1/4’s. Scatter cherry tomatoes sliced in half.
ADD vegetables like mushrooms, patty pan squash, sweet potatoes,
ADD CORN – grill corn in the husk, peel and slice off the cobb and add to the salad.
SWAP Artichokes for olives, blanched beans, cucumber, radish, kohlrabi, capers, jackfruit.